Judy,s Fried Dill Pickles ~ 1 (16 oz.) jar of dill pickle slices ( I like to use Vlasic ovals) 1 cup buttermilk 6-7 drops of hot sauce 1 cup self rising flour 1 cup cornmeal 1 tsp. Cajun seasoning (can substitute seasoned salt if you dont like the spiciness) 1/2 tsp. black pepper 1/2 tsp. garlic powder oil for frying Drain the jar of pickles in a colander. Spread the pickle slices out on a double thickness of paper towels to get the liquid off of them as much as possible. When they are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickle slices in it. If you dont drain them first, the buttermilk wont adhere to the slices. Combine the flour, cornmeal and seasonings in a shallow dish, like a pie plate. Remove the pickles and dredge them in the mixture, making sure to cover each slice. Drop a each slice in a deep fryer with oil heated to around 375 degrees. Make sure your oil is hot enough, but not smoking. You can use vegetable oil, canola oil, or peanut oil. If you dont have a deep fryer, you can use a heavy pan with high sides on the stove. The pickles will float to the top if your oil is good and hot. Turn each one over to brown both sides. Use a slotted spoon to remove them when they are brown to a paper towel lined plate. If you like them really salty, sprinkle immediately with a little more salt. For me, the seasoning added to the flour is enough, because the pickles are already salty
Posted on: Sat, 05 Apr 2014 19:39:44 +0000